Baked Chicken Chiles Rellenos

Pour some salsa on top of these yummy chicken rolls and you've got yourself a tasty dish! Did I mention they are low fat?

from the kitchen of

New Better Homes and Gardens 75th Anniversary Edition Cook Book

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Ingredients

6 skinless, boneless chicken breast halves

1/3 cup flour

3 Tbsp cornmeal

1/4 tsp cayenne pepper

1 egg

1 Tbsp water

1 4-ounce can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)

6 slices of Monterey Jack cheese cut into 2 x 1/2-inch sticks

2 Tbsp snipped fresh cilantro or parsley

1/4 tsp black pepper

2 Tbsp butter or margarine, melted

1 8-ounce jar green or red salsa

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Directions

1. Place a chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly in a rectangle about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves.
2. In a shallow dish combine the flour, cornmeal, and cayenne pepper. Place egg in another shallow dish; add water and beat lightly to combine.
3. For each roll, place a chile pepper half on a chicken piece near one of the ends. Place a stick of cheese on the chile pepper. Sprinkle with some of the cilantro and black pepper. Fold in the sides so the cheese doesn't melt out; roll up, starting from the end with the cheese and chile pepper. Secure with a wooden toothpick.
4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with melted butter or margarine.
5. Bake, uncovered, 375 degrees for 25-30 minutes or until chicken is no longer pink. Remove toothpicks. Heat salsa and serve over chicken.
   

* I use a small can of chopped green chiles and sprinkle them on the chicken. They work great. It also cuts out the work of cutting the chiles and scraping out the seeds.

** I don't use a meat mallet to pound the chicken. I use a saute pan. It works great and seems to pound the meat pretty evenly!